Chocolate Spice Banana Muffins

Yes, I enjoy my muffins and breads, so you'll definitely see a surplus of those recipes on this blog. Banana muffins are one of my staple treats, and I usually always have some freshly made or stocked in the freezer just so that when I'm in the mood, I can pull one out and enjoy. I was in the mood for something a bit different, so I modified my banana muffin recipe with a touch of chocolate and hint of spice.

Chocolate Spice Banana Muffins
By Rising Wolf Kitchen

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 Tbs chocolate liqueur or sugar-free chocolate flavoring syrup
• 2 cups bread flour
• 1 cup dark chocolate cocoa
• 1 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 cup pecans, chopped (optional for sprinkling over top)
  

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream, chocolate flavor and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda, cocoa, salt and spices then add to sugar mixture just until moistened. 
4. If desired, sprinkle the top with pecans.
5. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
6. Cool on racks in the muffin tins for 15 minutes before removing.        

• Allergy Warning: this recipe contains eggs, dairy and nuts.     

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Sometimes I just want a muffin. I always have delicious organic bananas sitting around, a lot of blueberries in the refrigerator, and I love oatmeal--what better way to combine all of these delicious ingredients. If you're in Montana, then substitute delicious Montana huckleberries for the blueberries.

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Recipe By: Rising Wolf Kitchen

Yield: 18 Muffins

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 1/2 cups bread flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup pecans, chopped
• 1 1/2 cups fresh blueberries or fresh huckleberries
  

For the Streusel: 

• 1/2 cup McCann's Irish Quick Oats
• 2 Tbs brown sugar
• 2 Tbs unsalted butter, chilled and cubed

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda and salt then add to sugar mixture just until moistened. 
4. Fold in the pecans and blueberries. 
5. For the streusel: combine all three ingredients and using your fingers, combine until crumbly. 
6. Sprinkle topping evenly over muffins. 
7. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
8. Cool on racks in the muffin tins for 15 minutes before removing.                           

Note: This same recipe can be used to make loaves rather than muffins. Simply make up the same way and pour into two regular-sized loaf pans (may need additional bake time). 
 
Nutritional Analysis: Per Serving (1 muffin) (only for above recipe-does not include variations): 280 Calories; 12g Fat (36.9% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 180mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Allergy Warning: This recipe contains dairy, eggs, and nuts (in posted recipe). 

Click Here for Printable Recipe

 

Banana Oatmeal Bread

It was a beautiful rainy day, years ago, in Vermont when I ventured out to a local market in Woodstock and while browsing the shelves, discovered McCann's Irish Oats. Of course being an Irish product, I pulled a box off the shelf and ventured home to give these a try. Words could not describe my delight at these remarkable oats, and they have since ruined me for any other brand (thus far).

Photo Credit: McCann's Irish Oatmeal

From a perfect and delicious breakfast (you don't need to pile on the sugar because the oats are so tasty) to adding that perfect crunch to oatmeal cookies and a little extra something in banana bread. This recipe has been adapted and modified from a Betty Crocker cookbook from the early 80's.

Banana Oatmeal Bread

1-1/4 granulated sugar

1/2 cup (stick) butter

2 large eggs

1-1/2 cups ripe bananas

1/2 cup buttermilk

1 tsp vanilla extract

1 Tbs brown sugar

2-1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups McCann's Irish Oats (quick cooking)

1 cup chopped walnuts, if desired

1. Be sure oven rack is in the lower position; heat oven to 350°F (176°C).
2. Mix sugars and butter in large bowl; stir in eggs until well blended.
3. Add bananas, buttermilk and vanilla - beat until smooth (except you'll see banana lumps)
4. Stir in flour, baking soda and salt, just until moistened. Fold in oats and walnuts. 
5. Pour into pans (3/4 full only).
6. Bake about 45 min to 1 hour or until done (careful not to over bake!)
7. Cool on racks 15 minutes and then remove from pans and continue to cool (do not bag hot loaves). 
8. Keeps in the refrigerator for about 10 days and freezes well too! 

For a delicious topping (beware of extra calories), sprinkle brown sugar on top of loaves before baking or drizzle with raw honey.

Allergy Warning: this product contains nuts, eggs and dairy (in posted version)

Nutritional Facts (as the nice computer program told me)

1 slice= 70 calories; 2 g fat; 10 mg cholesterol; 100 mg sodium; 12g carbohydrate; 1g protein